1 tblsp olive oil
1 red onion, halved, thinly sliced
500g lamb mince
400g cauliflower, trimmed, cut into small florets
1 1⁄2 tblsps Moroccan seasoning
2 x 28cm round fresh stone-baked pizza bases
1 cup tomato pasta sauce
200g tub cherry bocconcini, drained
Mixed salad leaves, to serve
Heat oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add lamb. Cook, stirring to break up mince, for about 4 minutes, or until browned.
2 Add cauliflower and seasoning to mince. Cook, stirring for about 3 minutes, or until cauliflower is almost tender.
3 Place bases on two greased oven trays. Spread 1⁄2 cup sauce over each base. Top with lamb mixture and bocconcini.
4 Cook in a very hot oven (220C) for about 15 minutes, or until bases are crisp and bocconcini are melted.
5 Cut pizza into wedges. Serve with the salad leaves